Tag Archive | roberta muir

Cook Your Way around the Globe with Sydney Seafood School’s Winter Program

What would you like to cook tonight? Italian? French? Japanese? Thai? Moroccan? Spanish? Or perhaps something with the flavours of America’s deep-south? Whether your taste runs more to surf’n’turf, barbecue, spicy chilli crab or cool Mod Oz, the upcoming program of classes at Sydney Seafood School has something for you. Viewed 195118 times by 11808 […]

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Exciting New Class Format Launched on Sydney Seafood School’s Summer Program

Sydney Seafood School is Australia’s largest cooking school, with hands-on facilities for up to 50 guests. But sometimes people request a smaller, more intimate class says the School’s Manager, Roberta Muir. “I’m very excited to be launching a new style of class this program,” Muir adds, “with a more intimate format and a maximum of […]

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500 Cheeses by Roberta Muir

The fact that there can even be a book called 500 Cheeses is testament to the incredible diversity of these beloved fermented milk products, produced virtually worldwide from the milk of almost every domesticated herbivore, including horses, camels, and reindeer. 500 Cheeses describes the world’s most commonly known cheeses, including those recognized under appellation systems, […]

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Sydney Seafood School Launches its Hot Winter Program

Sydney Seafood School has a feast of hot classes scheduled to warm up the colder months ahead, starting with bistro classics from Damien Pignolet (Bistro Moncur) and Jason Roberts (The Bellevue Hotel) on 10 July. The French theme continues, just in time for Bastille Day, with Justin North (Bécasse) and his head chef from Etch, […]

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Sydney Seafood School Relaunches with Cutting Edge Technology

Sydney Seafood School celebrates its 20th anniversary in November 2009 with a swag of exciting birthday presents. Following a 3-month refurbishment, by Michael McCann of dreamtime australia design, the School has relaunched with a beautiful new look and a cutting-edge fit out. The custom-made, stainless steel cooking islands in the hands-on kitchen contain state-of-the-art Fisher […]

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Sydney Seafood School has seen many changes in 20 years

Twenty years is a long time in the food world. In 1986 farmed Tasmanian Atlantic salmon entered the market – available only in season from October to February. By 1989 leading food magazines were heralding aquaculture (then confined to a very few species such as salmon, mussels and oysters) as the way of the future. […]

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Sydney Seafood School History and Fact Sheet

History Sydney Seafood School held its first class on 31 October 1989 (Microwaving with Seafood, 4 x 2 hour classes over 4 weeks for $60). It was a purpose built teaching facility owned by the NSW Fish Marketing Authority with a goal to generate demand for lesser known species of seafood. The NSW Fish Marketing […]

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